Tomato Stack

Recently, my brother, David, and his wife, Mary Lyn drove up from Birmingham for the day to visit us at the farm. David brought a picnic of his home fried chicken and fresh yellow squash casserole. We added a few heirloom tomatoes and basil from the garden and topped off the feast with a select beer. We sat at the picnic table under the big tree canopy we call our office and shared one of the best meals I’ve had all summer.

What is it about sharing a meal with those you love that makes it so much better? A close second – in my mind- to enjoying a meal with loved ones is any conversation related to food. As we wandered through the gardens picking baskets full of tomatoes and beans and blueberries for them to take back home, David described a meal they recently ate at  Foodbar Restaurant in Birmingham. He called it a Tomato Stack and it sounded divine with layers of heirloom tomatoes and  fried green tomatoes all drizzled with a light basil dressing. When they got home with their garden booty, they made all sorts of yummy dishes, but the one I was most interested in hearing about was their re-creation of the Tomato Stack. Below is the inspiration Mary Lyn sent to me. I’ve made it twice. The second time, I topped the stack with some crumbled bacon. Everything’s better with a little bacon!

Here’s the fried green tomato recipe: /http://allrecipes.com/recipe/best-fried-green-tomatoes/
For the dressing: 1/4 cup mayo, 1/4 cup packed basil, chopped finely, 1 tsp. red wine vinegar
 
I just alternated slices of each tomato type and dressed the top, serving them like a stack of pancakes. Enjoy!



I hope you enjoy trying this summer treat and remember I’d love to hear about the ways you are sharing your summer bounty!

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